Catering to your aircraft in Tizimin.
At Tizimin, TZM, the pace is local and the apron is small. Your crew gets private jet catering built around the aircraft's galley, with Yucatán dishes labelled by seat and delivered by the handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Yucatán cooking is built on achiote, sour orange and slow pit-style roasting, and Tizimin sits in the cattle country of the state, so beef and pork show up first. A private jet menu for TZM leans on that: cochinita pibil and relleno negro travel well when the sauce stays apart, and lime soup arrives in a sealed pot for the galley to finish. Our inflight menu names the habanero salsa as a separate dish so each seat chooses its own heat.
Private jet food from Yucatán is not a heavy plate of tourist Mexican. The local specialities we pack for Tizimin are pibil-style pork, panuchos, salbutes and fresh papaya, built as private jet platters and gourmet inflight meals that survive a drawer and a small oven. Private jet snacks come from the same pantry: jicama with lime, roasted pepitas, and fruit cut that morning. Each item is labelled by seat so the galley team only re-plates.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Cupul is a small airstrip at 56 ft in the cattle and citrus country of eastern Yucatán, and a Tizimin arrival rarely comes with an airport restaurant behind it. Private jet catering for TZM is cooked and packed for the galley you actually fly, and handed over at the FBO or by your handling agent. For longer positioning legs we plan inflight catering and in-flight catering around the aircraft type, and aviation catering with a business aviation catering brief for the whole trip. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted on request, day or night.
Flights into Cupul often carry owners visiting cattle estates or heading on to the coast. Business jet catering and corporate jet catering follow the same pattern: a few well-made plates, not a long list. VIP flight catering, charter flight catering and luxury inflight catering are priced per menu, and a private jet chef agrees a bespoke menu with the flight department.
A government flight catering request for Tizimin is uncommon, and when one comes it stays between a small named team and the flight department. For head of state flight catering, VIP aviation catering or a state visit aircraft catering order, the menu is cleared by protocol before anything is cooked, and the team stays small and named.
Special meals at Tizimin are handled as a procedure built around local cooking: lard and masa are common in Yucatán kitchens, so we ask about them first. Kosher, halal, vegan, gluten free and allergen free plates are cooked and sealed apart from the regular order, and kids meals are planned in the same way. Corn tortillas make gluten free simple here; shellfish and peanuts need the closest attention.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For a crew at Tizimin, crew meals are a separate line on the order, requested and billed with the flight. We pack flight crew meals and pilot meals in clearly marked boxes, plan crew catering around the day's legs, and keep cockpit meals simple. Crew meal boxes are easy to carry, and different meals for pilots are prepared on request.
FBO catering at Cupul is handed over at the aircraft or at the FBO. Catering delivery to the FBO is arranged with your handling agent, who meets us at the general aviation terminal. Ground handling catering follows the apron rules, and handling agent catering is confirmed in writing.
Cupul is a small airstrip, so most arrivals are light and midsize jets whose galley catering is loaded by hand through the main door. For a larger type the aircraft provisioning plan changes: we agree the door height and whether a high loader is available with your handling agent before the order is confirmed. Airside catering delivery is made to the apron under the handler's escort, and the galley layout of your tail decides the carriers we pack.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Cupul is a general aviation airstrip serving Tizimin in northeastern Yucatán. Airport catering here is built around business and private flights, with FBO services kept simple and ground handling services arranged through the handling agent who controls apron access. It sits at 56 ft in a flat landscape of ranches, groves and low forest.
Cupul is a business aviation hub only in the loosest sense, a quiet field used for private flights across Yucatán. Inflight catering, in-flight catering and aviation catering are planned trip by trip; business aviation catering, executive jet catering and diplomatic flight catering are agreed per request, and cabin crew meals and crew meals sit on the same order. General aviation arrivals rely on FBO services and ground handling services coordinated through the handling agent.
Customs at Cupul follows Mexican federal rules: fresh food from abroad is often refused, while sealed, cooked dishes prepared in Yucatán are easier to clear. Each order carries an itemised list, and the ground handling services agent presents it on arrival.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a breakfast basket with individual preserves for 6 passengers at TZM, I needed an arrangement that considered a family lunch request. I appreciated the emphasis on written menu details throughout the in flight catering arrangements. I asked The Galley Girls for the starters in shallow trays, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
“Food presentation mattered to our 7 guests, but a changing departure schedule also had to be considered when organising fresh fruit and breakfast pastries at Aeródromo de Cupul. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation. I would discuss inflight catering services with them again, especially when packing arrangement needs careful coordination.”
“I wanted mushroom risotto and a green salad for 3 guests at Aeródromo de Cupul, packed sensibly for a cabin team dealing with a short ground stop. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point.”
Ask what each service has to be. Lunch can be chilled citrus and jicama; dinner can be pork with achiote and a sauce kept apart. Price follows those choices, plus the dietary sets you add. Private jet catering cost at Cupul is therefore best understood as menu-by-menu, and the quote lists every line so the flight department can compare options.
Turnaround length decides how we pack. Short ground time means each tray is complete and labelled by seat so the crew goes straight to the oven; a long stay lets us hand over in two stages. Either way, lead time for Tizimin is set by the slot, and last-minute orders are handled.
Customs on a return leg depends on where you land next, not on Cupul. Mexican pork, tortillas and sealed sauces generally travel, but fresh produce may not. We label every item, pack apart anything likely to be questioned, and tell you what to declare. Your handling agent is the point of contact.
You can bring food, but check customs on the way in and the way out. When the passenger count moves at the last minute at TZM, our kitchen adjusts the portions and the handling agent brings the extra tray to the aircraft. Last-minute changes are handled.
The charter contract does not cover catering, so you order it separately. At TZM that gives you freedom to choose one local product, black recado or fresh Yucatán citrus for example, and see it quoted clearly alongside the rest of the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
